Description
This classic Tomato Basil Bruschetta brings out the best in ripe tomatoes, fresh basil, and toasted baguette slices. A crowd-pleasing appetizer that delivers bold flavor, elegant presentation, and effortless preparation in just 40 minutes.
Ingredients
Scale
- 2 pounds ripe tomatoes (about 5–6 medium tomatoes, any variety)
- ½ teaspoon fine sea salt, plus more to taste
- ½ cup finely chopped white onion (about ½ medium onion)
- ½ cup chopped fresh basil (about ¾ ounce)
- 2 cloves garlic, pressed or minced
- 1 baguette (French bread)
- 4–5 tablespoons extra-virgin olive oil, divided
- Thick balsamic vinegar and optional flaky sea salt
Instructions
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Dice tomatoes and transfer to medium mixing bowl, leaving seeds and juice on cutting board. Stir salt into tomatoes.
- Add chopped onion, fresh basil, and minced garlic to tomatoes. Stir to combine and set aside to marinate.
- Slice baguette diagonally into ½-inch pieces. You should get 20-24 slices from one loaf.
- Lightly brush both sides of each bread slice with olive oil, using about 2-3 tablespoons total.
- Arrange slices in single layer on prepared baking sheet. Bake 6-9 minutes until crisp and golden on top.
- Transfer toasted bread to serving platter and set aside to cool slightly.
- Drain excess tomato juice from bowl using your hand as a barrier. Add remaining 2 tablespoons olive oil.
- Stir mixture and season with additional salt to taste. Add more garlic if desired.
- Top each toast with tomato mixture, draining excess juice. Drizzle with balsamic vinegar and sprinkle with flaky salt.
Notes
- Salt the tomatoes 15-20 minutes ahead to draw out moisture and concentrate flavors
- Use a serrated knife to slice the baguette cleanly without crushing the bread
- Don’t skip draining the tomato juice – this prevents soggy bruschetta
- Brush bread lightly with oil to avoid greasy results while ensuring crispiness
- Serve immediately after assembly to maintain the perfect texture contrast
- Always use the ripest tomatoes available – underripe tomatoes will make bland bruschetta
- Fresh basil is non-negotiable – dried basil won’t provide the same vibrant flavor
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 2 piece
- Calories: 160
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: bruschetta appetizer, tomato basil toast, Italian crostini, fresh tomato bruschetta, summer appetizer, tomato garlic bread, easy bruschetta recipe, vegan Italian snack